Rating: 4.5 stars
20 Ratings
  • 5 star values: 13
  • 4 star values: 1
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
  • 20 Ratings
Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary

total:
45 mins
Servings:
8
Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler. In a bowl stir together panko and paprika.

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  • In a large saucepan cook the next four ingredients (through onion) according to package directions for macaroni, except omit salt; add broccoli the last 3 minutes of cooking. Drain. Return cooked macaroni and vegetables to hot saucepan; keep warm.

  • Meanwhile, in a medium saucepan whisk together milk, flour, salt, and pepper. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cream cheese and mustard until smooth. Remove from heat. Stir in shredded cheese until melted.

  • Immediately pour cheese mixture over macaroni mixture; toss gently to coat. Spoon into a 2 1/2- to 3-quart oval baking dish. Sprinkle panko mixture over macaroni mixture. Lightly coat panko mixture with cooking spray. Broil 4 to 6 inches from the heat 1 to 2 minutes or until golden brown.

Nutrition Facts

269 calories; fat 8g; cholesterol 24mg; saturated fat 5g; carbohydrates 34g; mono fat 1g; insoluble fiber 4g; sugars 6g; protein 16g; vitamin a 3808.8IU; vitamin c 20.3mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 2.1mg; vitamin b6 0.2mg; folate 48.3mcg; vitamin b12 0.3mcg; sodium 495mg; potassium 321mg; calcium 512mg; iron 1.6mg.
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